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Dünyanın En İyi Varış Noktası Türk Mutfağına Biyokimyasal Bakış: Bazı Geleneksel Yemekler ve B Vitamini Kompozisyonları
2019
European Journal of Science and Technology
Preserved Fulltext
875 as follows: Kayseri mantı; B₁ 8.75%, B₂ 10.3% B₃ 4.70%, B₆ 47.9%, lahmacun; B₁ 16.5%, B₂ 7.38%, B₃ 1.55%, B₆ 26.5%, zeytinyağlı yaprak sarma; B₁ 3.60%, B₂ 7.87%, B₃ 7.33%, B₆ 6.86% and mercimek köftesi; B₁ 24.9%, B₂ 28.0%, B₃ 3.44%, B₆ 24.1%.
doi:10.31590/ejosat.596813
fatcat:twohz23amzhg5j4wemzsl4s2vq